Hearty Mushroom & Barley Soup with Thyme-Infused Olive Oil

Begin by preparing the thyme-infused olive oil: In a small saucepan, gently warm 1 tsp olive oil with 2 sprigs of thyme over low heat for 5 minutes. Remove from heat and set aside to infuse while preparing the soup.

Dice the chicken breast into 1/2-inch cubes and season with a pinch of salt and pepper.

Finely dice the onion, carrot, and celery. Mince the 2 garlic cloves.

Clean and slice the fresh mushrooms. Rehydrate the 1/2 tbsp dried porcini mushrooms in 1/4 cup hot water for 10 minutes, then drain (reserve the liquid) and chop finely.

In a medium pot, heat 1 tbsp olive oil over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. Remove and set aside.

In the same pot, add the diced onion, carrot, and celery. Cook for 5 minutes until vegetables begin to soften.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the sliced fresh mushrooms and chopped rehydrated porcini. Cook for 5-6 minutes until mushrooms have released their moisture and begun to brown.

Pour in the reserved porcini soaking liquid (being careful to leave any grit behind) and 2 cups chicken stock. Add 1/3 cup pearl barley, the cooked chicken, 2 sprigs of thyme, and the bay leaf.

Bring to a boil, then reduce heat to maintain a gentle simmer. Cook for 25-30 minutes until the barley is tender but still has some bite.

Remove the thyme sprigs and bay leaf. Add 1 tsp white wine vinegar, 1/4 tsp salt, and 1/4 tsp black pepper. Adjust seasoning to taste.

Ladle the soup into a bowl. Drizzle with the thyme-infused olive oil and garnish with 1 tbsp chopped fresh parsley.

Allow to cool slightly before serving for the flavors to fully develop.